Happy Halloweening everyone. Let’s celebrate with some orange soup.
As I’ve grown older – I’ve learned to love soup and everything it does for the body. I’ve also learned a trick – I believe it was something I saw on tv a while ago where a lady was blending veggies in with stuff her kids liked to trick them because they were picky….. Sounds like someone I used to know…. *raises hand awkwardly*
I personally do not care for eating red peppers straight – but I know they are so good for me. I made a comprimise with myself – find some recipes that include veggies I don’t care for (trust – even though I am vegan I still don’t like quite a few veggies) – so that way I can still pick up some of the nutrients and won’t have to deal with the taste or texture.
This soup is quick and easy – it was one of my first blender soups. I would definitely recommend eating it within 4 days – or freezing it. I tasted it after it had gone …south. It was very sour and tart and well – it was next level. (not in a good way – don’t do it!)
Just a heads up – maybe I’m the only one but sometimes my food goes bad- or I make too many things and some gets missed. I try not to make a habit out of it but nobody is perfect! Just do your very best – that’s all you can ask of yourself. You should also thank yourself for being great! Anyways – since you’re now feeling better about your mind, get your body on the same level!
My remixes are within the recipe – see the original over at averiecooks.com!
Red Pepper + Corn Blender Soup
16-ounce bag frozen sweet corn, thawed to room temp (or fresh corn if you have it), 95% and 5% for later
half of 1 large red bell pepper, deseeded
1/4 cup nutritional yeast (or 1/4 cup raw cashews or Parmesan cheese – not vegan)
1 heaping tablespoon coconut oil (use another oil like olive if you’re sensitive to coconut flavor)
1 teaspoon cumin
1 teaspoon smoked paprika
1/4 teaspoon cayenne pepper, or to taste
half of 1 small red onion, peeled; optional
1 to 2 cloves garlic, peeled; optional
about 1 cup water (or use coconut water, milk, almond/soy/nut milk, cream)
salt and pepper, optional to taste
- To the canister of your blender, 95% of your corn,, all the remaining ingredients, about 1/2 cup water, and blend. Based on how thick soup is, and personal taste preference, add more water until desired consistency is reached.
- After desired consistency is reached, stir in remaining corn by hand to preserve texture.
- I added salt + pepper to taste.
- Soup may have gotten warm in your blender canister. If not, and you prefer it warmer, transfer to a pot on your stop top and heat gently and on med/low until warm. In warmer months, soup can be served chilled, like gazpacho. Soup will keep airtight in the refrigerator for up to 5 days (my experience is 4 days max) or in the freezer for up to 4 months.
Remix of the remix….
The first time I made this soup I also added a couple of big handfuls of baby spinach. Also a treat. Both times – I ate aka drank it cold – I wanted to keep as much of the nutrients alive as possible – especially since I don’t get much red pepper! 😀
Originally Posted Oct 31/14.